Favorite Spinach Eggs

With a heaping pile of spinach and a super simple method, you can make these bright green Spinach Eggs in less than 10 minutes to share with the kids. They’re packed with protein and a great source of iron. And they are just so yummy!

Spinach Eggs

Last year, we randomly made these spinach eggs and I was truly shocked that my kids were so obsessed with them. The girls helped me make them, which always makes them more interested in at least considering new foods, and they loved them. And even my little guy (who was napping while we cooked) asked for seconds.

We’ve been making these regularly since then, and they are a favorite way to serve veggies for breakfast—or an easy dinner—and incorporate iron into our morning meal. They’re great as a soft finger food for babies, a 1-year-old meal, or a meal to share with any older age.

This works if you want to make green eggs and ham or as a fun way to play with color in the food you offer kids.

(You may also like my Spinach Pasta Sauce, Spinach Muffins, Spinach Eggs, and Spinach Grilled Cheese.)

Scrambled Eggs with Spinach

I prefer to make this recipe in a blender so the spinach is well-blended into the eggs, but you can simply scramble the spinach with the eggs in a pan if you want to skip the blender. There is more texture when you skip the blender, so the kids may or may not prefer that option.

Ingredients You Need

Here’s a look at the ingredients you need to make this spinach eggs recipe so you know what to have on hand.

• Eggs: I use large eggs here. Any type will work. (To make this in the case of an egg allergy, you can substitute an egg-free liquid egg replacer.)
• Spinach: I use fresh spinach—either baby spinach or full size—to make these green eggs, but you can also use frozen spinach if that’s what you have or prefer. Thaw it and squeeze it very dry before adding it to the blender. 
• Unsalted butter: This coats the pan to help prevent the eggs from sticking as they cook. You could use olive oil if you prefer.
• Parmesan cheese: I like to stir in grated Parmesan cheese at the end of cooking, though any type of shredded cheese will work.

TIP: Omit the cheese to make these dairy-free.

Step-by-Step Instructions

Here’s a look at the process in this spinach eggs recipe so you know what to expect. Scroll down to the end of this post for the full information.

1. Add the eggs and spinach to a blender. Blend, starting on low and working up to high, to make a bright green mixture.
2. Add the butter to a medium nonstick pan over medium heat. When melted, spread around the pan to coat the bottom of the pan. Add the egg mixture and let set.
3. Stir gently, using a spatula to push the cooked eggs on the bottom of the pan to the side to allow the uncooked eggs to come into contact with the pan. Continue until the eggs are cooked through.
4. Add the Parmesan cheese and stir. Serve warm. You can also season to taste with salt.

TIP: We usually have these with toast and fruit, but they’re very versatile.

How to Store

Store leftover green eggs in an airtight container in the fridge for 3-5 days. Reheat in a heat-safe container in the microwave for about 30 seconds.

Best Tips for Success

• Serve with a side of toast and fruit, add to a tortilla to make a breakfast burrito, or pair with an English muffin to make an egg sandwich.
• Have the kids help add the spinach to the blender so they can participate in turning the eggs turn green if they want.
• Add cracked black pepper and hot sauce to your portion if desired.
• Dairy-free: Omit the Parmesan. Or use a lactose-free cheddar cheese.
• Pair these Spinach Eggs with a side of vitamin C-rich fruit, like strawberries or oranges, to help the iron in the spinach be more readily absorbed.
• To make without a blender, whisk the eggs in a large bowl then add to the pan as directed in the recipe. Add the baby spinach to the pan and stir to wilt as the eggs cook.
• Swap in another cheese such as cheddar, feta, mozzarella, or Monterrey Jack.

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I’d love to hear your feedback on this recipes, so please comment and rate it below!

This post was first published May 2022.